Posted in Gluten Free, Healthy eating, organic, Vegan, Vegetarian

Bean curry

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100g Black eyed beans

100g Pinto beans

1 teaspoon cumin

2 leeks

1 tablespoon olive oil

3 chillies

1 litre vegetable stock

100g tomato puree

 

  1. Heat oil in large saucepan
  2. Add leeks and stir until soften
  3. Add cumin and 3 chillies (chopped)
  4. Add vegetable stock and beans (soaked overnight and then washed)
  5. Add tomato puree and leave to cook for about an hour

 

Serve with rice. Add Greek style yogurt if too hot (obviously would not be vegan if you use yogurt). I usually use 3 chillies because it’s just enough for a bit of heat without blowing my head off. As you leave it to cook the water will reduce so keep an eye on it and add more if necessary.

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